Export of Fishery (Sanitary) Regulations, 2010.

These Regulations, made by the Minister of Environment and Natural Resources pursuant to the Export of Fishery Products Act, requires all Seychelles fishery products intended for exportation for human consumption purposes to be prepared, processed or packed in an establishment, a freezer vessel, or a factory vessel subject to a permit granted in accordance with section 3 of the Act. The Regulations also provide for control by the Competent Authority. Every establishment or vessel requiring a permit under the Act shall be subject to conditions regarding the general operating and management requirements prescribed in the permit. The territory to which the establishment or vessel will export shall be taken into account in determining the conditions prescribed in the permit (set out in Schedule 1). Operators of establishments and freezer and factory vessels subject to these Regulations shall ensure that fishery products under their control satisfy the requirements of these Regulations at all stages of production, processing and distribution, and shall verify that such requirements are met. Assessment of the food safety risks shall be based on the available scientific evidence and undertaken in an independent, objective and transparent manner and inspections shall comprise various checks and be followed by actions as set out in these Regulations. Assessment includes assessment of procedures on good manufacturing practices (GMP), good hygiene practices (GHP), and HACCP requirements as set out in the Schedules. The Competent Authority shall also undertake official control of food safety conditions in relation to fishery products which are imported with the intention of processing in Seychelles for subsequent re-export.
The Regulations furthermore provide for, among other things: laboratory analysis of samples; certification; sanitary conditions for fishing, freezer and factory vessels; requirements for storage and means of transport; general health conditions for fish processing; packaging requirements for fishery products; identification marks for fishery products (including catch area according to FAO Areas); traceability of fishery products; requirements for potable water. Possession for the purpose of sale of fishery products which are unfit for human consumption shall be considered to be an offence under the Food Act.